Remember back when I was sorting those five cases of 1/2-molded strawberries? Probably not. I sure remember it though. And I've got loads of crushed berries in the freezer waiting to be used.
I got out a bag the week before Easter to make this cake as an early birthday surprise for my mother-in-law. The recipe is one of the few I found that actually uses real strawberries instead of strawberry-flavored gelatin (and a cake mix!). It is moist and just lovely with a zesty lemon icing. Best eaten the day it's made or the following day. The one I pictured above is a 1/2 recipe baked in a 9-inch round pan. I would recommend waiting to put any sliced berries on top until just before you serve the cake. I did mine ahead and they bled a bit by the time we ate it. Still delicious, but not as pristine looking. =)
I got out a bag the week before Easter to make this cake as an early birthday surprise for my mother-in-law. The recipe is one of the few I found that actually uses real strawberries instead of strawberry-flavored gelatin (and a cake mix!). It is moist and just lovely with a zesty lemon icing. Best eaten the day it's made or the following day. The one I pictured above is a 1/2 recipe baked in a 9-inch round pan. I would recommend waiting to put any sliced berries on top until just before you serve the cake. I did mine ahead and they bled a bit by the time we ate it. Still delicious, but not as pristine looking. =)
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